Simple Vegetable Curry (Indian Restaurant Style)

Find the full recipe for this and many more Indian restaurant style dishes in my paperback books INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers. Volume 1 @ Amazon UK: https://www.amazon.co.uk/dp/1999660803 Volume 2 @ Amazon UK: https://www.amazon.co.uk/dp/1999660811 Author Website: https://www.mistyricardo.com Non-UK Orders: Free worldwide delivery from https://www.bookdepository.com Kindle versions also available at Amazon (UK & worldwide) A simple mild vegetable curry ideal as a side dish to Biryani, or even as a light main course. Please like and subscribe. RECIPE: Simple Vegetable Curry Ingredients All spoon measurements are level, unless otherwise specified. 45ml Oil (veg or sunflower) or Ghee (butter or veg) or combination. 0.5 TBSP Ginger Garlic paste (I use 60/40 garlic/ginger) 0.5 tsp dried Methi, finely crushed in-between fingers 1 tsp Mix Powder 0.25 tsp Chilli Powder 0.33 tsp Salt 250-300ml Base Gravy (Approx, kept hot in a separate pan) 1 TBSP double concentrated Tomato Purée mixed with 2 TBSP water, OR 3 TBSP blended tinned Plum Tomatoes 100g Pre-cooked Mixed Vegetables, e.g. peas, carrot, sweetcorn, cauliflower etc. Bags of mixed frozen ones are ideal. A sprinkle of Fresh Coriander Leaves (finely chopped) Method 1. Pre-cook the 100g Mixed Vegetables by 75% par-boiling in water with 1 tsp Salt and 1 tsp Turmeric. 2. In a frying pan add 45 ml oil/ghee (3 TBSP) on medium/high heat. 3. Add 0.5 TBSP Garlic/Ginger paste, and fry, stirring until sizzling subsides. 4. Add 0.5 tsp Methi, 1 tsp Mix Powder, 0.25 tsp Chilli Powder, and 0.33 tsp Salt. 5. Fry for 20-30 seconds, initially adding 30ml Base Gravy to help prevent burning, and stirring constantly. Use the flat of the spoon to ensure flat and even distribution. 6. Add the Tomato paste. Turn up the heat to high, while stirring frequently until the oil separates, and tiny craters appear. 7. Add Pre-Cooked Veg. 8. Add 75ml of Base Gravy, stir into the sauce, and leave on high heat (not stirring) until the sauce is reduced by about a third, and craters form again. 9. Add 150ml of Base Gravy, stirring and scraping the bottom and sides of the pan once when first added. 10. Leave to cook on high heat for 3-4 minutes, or until the desired consistency (medium) is reached, and the oil has separated. Add a little more Base Gravy or water if desired during cooking. Avoid stirring unless the curry is about to burn. 11. Before the end of cooking, taste, and add 1 tsp Sugar if desired (or to taste) . 12. Serve, sprinkling the coriander leaves on top. Notes 1. All Spoon Measurements are level, unless otherwise specified. i.e. 1 tsp = 5ml, 1 TBSP = 15ml. 2. You can try any 'regular' Base Gravy and Mix Powder with this recipe. It has been tried and testing using my Base Gravy recipe (/watch? v=dambcrWnN24) and the Mix Powder that I use (/watch/)4uQP294jQkNjQ . See www.bircurries.co.uk for more information. 3. The 1 tsp of Sugar is optional. I suggest you taste the curry the end of cooking before deciding if it is required. 4. A video of me cooking this is available here... /watch/w3g8FGv6S_j68 MistyRicardo Channel: /MistyRicardo Check out my other videos... /watch/42NnWrcbmadbn Base Gravy /watch/4uNRKZOFv34FR Chicken Ceylon /watch/Ux9TDjE1o331T Chicken Dopiaza /watch/QrQssavRk15Rs Chicken Karahi /watch/c45IaSiWDauWI Chicken Kashmir /watch/4iRjcS4DDmZDj Chicken Madras /watch/8TNXjsuZ35ZZX Chicken Tikka Biryani /watch/k8iNeuUyeSpyN Chicken Tikka Coriander & Lemon Achari Mirch /watch/k__Xrnunh1_nX Chicken Tikka Dhansak /watch/I_eACIEmsMQmA Chicken Tikka Jalfrezi /watch/Ew0s4k-UXykUs Chicken Vindaloo /watch/8tNcmX3LHhOLc Keema Rogan Josh /watch/EMdKMx76kWm6K King Prawn & Mushroom Bhuna /watch/80UCM98RMPkRC Lamb Phaal /watch/0yDPL6iuXAQuP Lemon Rice /watch/4uQP294jQkNjP Mix Powder /watch/wgV8EXhgzK1g8 Pilau Rice /watch/4zd_TZpvEUSv_ Saag Aloo /watch/w3g8FGv6S_j68 Simple Vegetable Curry /watch/I8tTUqNfGO7fT Special Fried Rice

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